Cream Caramel

Name: Cream Caramel
Ingredients: 1/2 cup sugar; 1/4 cup water; 1 1/4 cups half-and-half cream (10%, table cream); 3/4 cup heavy cream (35%, whipping cream); 4 egg yolks; 1/2 cup sugar; 1 1/2 teaspoons vanilla, alcohol free (It is liquid, I find mine in the Health Food store); water (additional to boil)

8 ingredients

26 steps

Ingredients

1/2 cup sugar
1/4 cup water
1 1/4 cups half-and-half cream (10%, table cream)
3/4 cup heavy cream (35%, whipping cream)
4 egg yolks
1/2 cup sugar
1 1/2 teaspoons vanilla, alcohol free (It is liquid, I find mine in the Health Food store)
water (additional to boil)

Directions

1

Perfect amount to fit in a regular size glass/porcelain pie plate or ramekin or the same size. ONLY USE GLASS OR PORCELAIN.
2

Preheat the oven to 325 degrees Fahrenheit.
3

Place the sugar and water in a heavy-bottomed saucepan over low heat. Let the sugar dissolve. If need be, carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides.
4

Increase the heat to medium-high and boil until the syrup turns golden brown.
5

Remove from the heat promptly and pour carefully into pie plate or ramekin.
6

Cool for at least 2 minutes.
7

In a medium saucepan, bring the half and half and heavy cream to just below a boil over medium-high heat.
8

Mix together the egg yolks, sugar, and alcohol free vanilla in a large mixing bowl.
9

Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid.
10

Gently whisk 2 tablespoons of the hot cream mixture into the egg mixture.
11

Slowly whisk in the remaining hot cream mixture 1/3 at a time, trying to prevent excess bubbles.
12

Strain though a sieve!
13

Pour into caramel-coated pie plate or ramekin.
14

Place into a large baking pan or dish of a larger size.
15

Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the pie plate or ramekin. (Be careful not to get any water in the custard mixture.)
16

Cover the baking dish with aluminum foil. Very gently place it towards the center of the middle oven rack.
17

Bake for about 1 hour and 10 minutes, or until the custards are almost fully set.
18

Remove from the oven.
19

Remove from the hot water bath without getting water into the custard. I know this is the tedious part. Maybe let it cool a bit before that; I haven't found the perfect way yet.
20

Let stand at room temperature for 5 minutes.
21

Refrigerate until well chilled, about 3 hours.
22

To serve, dip the ramekin in very hot water for 15 to 20 seconds.
23

Run a sharp knife around the sides.
24

Invert onto a serving plate.
25

The caramel will pool around the inverted custard.
26

Serve immediately. Enjoy!